Indian pudding with dried-fruit compote
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | 1% low-fat milk |
| ⅓ | cup | Cornmeal |
| ⅓ | cup | Unsulfured molasses |
| ¾ | teaspoon | Ground ginger |
| ¼ | teaspoon | Cinnamon |
| 1 | tablespoon | Unsalted butter |
| 1 | cup | Apple cider |
| ¼ | cup | Packed light brown sugar |
| ¼ | cup | Water |
| 2 | tablespoons | Fresh lemon juice |
| ½ | cup | Dried apricots |
| ½ | cup | Pitted prunes |
| ½ | cup | Dried cranberries |
Directions
FOR INDIAN PUDDING
FOR DRIED-FRUIT COMPOTE
Make pudding
In a heavy saucepan stir together milk and cornmeal and bring to a simmer, stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer mixture, stirring, 30 minutes, or until very thick. Add butter, stirring until melted. Remove pan from heat and cool pudding 20 minutes, covered.
Make compote
In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes more, or until fruits are softened and plumped up.
Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a 2-ounce (¼ cup) ice-cream scoop and top with some compote.
Recipe by: Gourmet magazine December 1996 Posted to MM-Recipes Digest by Bill <vwbug@...> on Sep 17, 1998, converted by MM_Buster v2.0l.